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Tandoori roast chicken

Use this spicy marinade on a whole roast chicken or a mix of drumsticks and thighs for a less formal event. The yoghurt based mix will tenderise the meat and protect it from the heat. Spicy, delicious messy finger food.

9. Peel then slice the onion into thick rings. Scatter them over the base of a roasting tin or dish.

10. Sit the marinated pieces on top of the onion. Pour half your stock around the meat. If using skinless thighs you can pour a few drops of oil over the meat.

11. Put the tin into the oven. Cook for 20 minutes. Add a little more stock and spoon it over the chicken if it looks dry. You don’t want the onions to burn but you don’t want your chicken to stew. Cook for a further 20 minutes.

12. Check the meat for doneness. Chicken needs to be white all through but still moist. Cut it with a sharp knife to check. Leave the meat to rest for 5-10 minutes in a warm place.

13. Sprinkle with sea salt. Scatter some torn fresh coriander over the dish.

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Cook's Tip

You can use the same marinade on chunks of chicken breast. Skewer it up then brush with oil and grill, turning frequently, until cooked through. Serve in warm wraps with chopped tomato, shredded lettuce, mango chutney and raita. Or marinade a whole small chicken for a really impressive meal.

Recipe taken from:

VIRGIN TO VETERAN by SAM STERN, published by Quadrille (£20, hardback)

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